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Paniyaram

Ingredients
  • Idli Batter – 2 cups
  • Onion - 1 (finely chopped)
  • Green Chilies 4-5 nos:(finely chopped)
  • Mustard Seeds - 1tsp
  • Curry Leaves - as required (finely chopped)
  • Coriander Leaves - as required (finely chopped)
  • Asafoetida (Hing) - a pinch
  • Oil - as required
  • Salt - as required
Preparation Method
  1. Heat 3tbsp oil in a pan, splutter mustard seeds and curry leaves.
  2. Add chopped onion, green chilies and fry for few minutes until all onions turn light brown.
  3. Add asafoetida, saute for 1 min: and remove from flame.
  4. Add sauteed onion mix, coriander leaves and salt to the batter and mix well.
  5. Heat the paniyaram pan, add few drops of oil in each hole (its better to brush the sides of each hole with oil), and then pour 1 tbsp of batter in each hole carefully and cook in low flame. 
  6. Once one side of the paniyaram is cooked, using a fork turn it to the other side carefully.Cook till its done (paniyaram will start leave from the sides once it is cooked).
  7. Remove and repeat with the remaining batter.
  8. Hot Paniyaram is ready to serve with coconut chutney.

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